Soak the Garfagnana spelt in hot water and allow to soften for 6 hours. Steam with a few marjoram leaves (and if possible on a bed of olive leaves). Remove from the steam cooker eliminating the leaves. Cool, then flavour with extra virgin olive oil, salt, white pepper and ground fennel seeds.
Separately, boil the barbabietola leaves in lightly salted water for 1 minute, then immediately throw them into freezing cold water to enhance the colour. Dry the leaves on a cloth taking care not to break them.
Wash the chicken livers, remove the eventual pieces of fat and chop them. Ground the onion and celery. Brown the onion and celery mixture and the pieces of liver in a frying pan with a knob of butter. Add salt and pepper and ½ a glass of vin santo and allow it to evaporate, stirring frequently until cooked.
When cooked, blend, and then return to the pan adding the remaining butter. Continue stirring until a creamy mixture is obtained.
Toast the Tuscan bread slices. Abundantly spread them with the liver paste.
Lay the barbabietola leaves out on a serving plate. Flavour with oil and salt. Lay the spelt on each one. Add the liver croutons and the slices of finocchiona. Serve with more slices of Tuscan bread.